Pork Nachos

8 hours & 20 minutes
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  • 3lb Villari 100% Organic Pork Boneless Butt Roast
  • 1/2 cup Orange Juice
  • 1 cup Chicken Broth
  • 1 large Onion, minced
  • 1 Jalapeno, minced
  • 4 tsp minced Garlic
  • 2 tsp Cumin
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 Limes
  • Tortilla Chips
  • 2 cups Cheddar Cheese
  • 1 cup Guacamole
  • Cilantro, to taste
  • Hot Sauce, to taste


  1. Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño garlic, cumin, oregano, salt, pepper and bay leaves.
  2. Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks.
  3. Preheat oven to a low broil.
  4. Remove roast from slow cooker and shred, then place on a baking sheet. Do not dispose of the juice from the pork in the slow cooker.
  5. Broil on low for 2 minutes and turn with tongs. Repeat 4 times, or until the edges of the pork are a crispy. Add drippings from the slow cooker to keep the meat moistened.
  6. Once you have broiled the carnitas, remove and top with fresh lime juice.
  7. Nacho Assembly
  8. Preheat oven to 400 degrees F.
  9. Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork.
  10. Bake until the cheese is melted and bubbly.
  11. Remove from the oven and top with guacamole, hot sauce, cilantro and any other desired toppings.

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